I also have a strong aversion to chicken hearts. My wife’s Brazilian and she was introducing me to one of her fellow country people who lived in London. She cooked chicken hearts, something I’d never had before. The texture was awful, a bit like eating the rubber bungs for test tubes.
Thing was, this was the start of our relationship, and being very English and thus polite, I kept on making the right noises and taking another plate, and another…
After my sixth plate I was about to wretch, my wife asked I was even paler than normal, told her.
The laughter and the pisstaking hasn’t really ended, seven years later.
Ok this occasion, mercifully, he'd been skinned and stewed. Lineage unknown, I'll confess.Was the 'rubbery snake' attached to a 'female' of doubtful lineage? l know a couple of guys that went down for the 'portal of delight' and ended up with a handful of meat and two veg. A very odd part of the world.
Ok this occasion, mercifully, he'd been skinned and stewed. Lineage unknown, I'll confess.
Considering that Mongolia is a landlocked country I'm surprised shark is on the menu.Eat shark once in a Mongolian restaurant in Chester, was a bit weird lol
Considering that Mongolia is a landlocked country I'm surprised shark is on the menu.
Chicken hearts are gorgeous. Not casting nasturtiums on your wife's cooking but if they were rubbery, they were severely overcooked.I also have a strong aversion to chicken hearts. My wife’s Brazilian and she was introducing me to one of her fellow country people who lived in London. She cooked chicken hearts, something I’d never had before. The texture was awful, a bit like eating the rubber bungs for test tubes.
Thing was, this was the start of our relationship, and being very English and thus polite, I kept on making the right noises and taking another plate, and another…
After my sixth plate I was about to wretch, my wife asked I was even paler than normal, told her.
The laughter and the pisstaking hasn’t really ended, seven years later.
I'm pretty open to eat most things, but century eggs really made me gag and I didn't even eat them.I have partaken of many “challenging” meals courtesy of my hosts on business trips where they seem to go out of their way to present me with stuff they think I will refuse to eat.
Sheep’s heads and eyes and various offal based stuff in the Middle East, and snake skinned alive and boiled in front of me with chicken feet in the Far East along with all sorts of unmentionable seafood items have all gone down a treat, but I was defeated by an egg!
My Chinese hosts had already made me eat with shiny metal chopsticks where everything slipped from their grasp, and told me that resorting to stabbing the grub with them was the height of bad manners.
Then up came “Century Egg” a green preserved egg that stank as bad as it looked. I’m not a fan of the white of fresh chicken eggs and this was the last straw. I got it in my mouth but was not able to swallow it so my hosts declared victory much to their amusement.
You win...I once had a breakfast at the Happy Eater on the A6. Pales all of your stories into insignificance.
Wasn’t my wife’s, her friends. They tasted nice, but the texture. Was how I imagined eating an ear might be likeChicken hearts are gorgeous. Not casting nasturtiums on your wife's cooking but if they were rubbery, they were severely overcooked.